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12 servings, 1 tart each
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Prepare and bake tarts as directed. Cool completely. Place in single layer in freezer container; freeze up to 2 months. When ready to serve, heat oven to 350°F. Place tarts on baking sheet; cover. Bake 20 min. or until heated through. (No need to thaw first.)
Prepare recipe as directed except cut each phyllo stack into 12 (1-1/2-inch) squares. Press into 24 mini muffin pan cups; fill with spinach mixture. Bake as directed. Makes 24 mini tarts.
Substitute fresh oregano for the mint.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.